EASY MINI KETO CHEESECAKE RECIPE

These easy-to-make mini keto cheesecake bites are the size of cupcakes or muffins, with a New York cheesecake style filling and almond flour crust. Low carb, sugar free, and gluten free.
  • Prep Time 20 minutes
  • Cook Time 25 minutes
  • Servings 12 mini cheesecakes
  • Calories 230 kcal


Ingredients
Crust:
  • 3 ounces (3/4 cup) blanched almond flour
  • 1.5 ounces (3 tablespoons) salted butter melted
  • 0.4 ounce (1 tablespoon) confectioners swerve sweetener
Filling:
  • 16 ounces cream cheese room temperature
  • 3 ounces (3/4 cup) confectioners swerve sweetener
  • 2 large eggs room temperature
  • 1/4 cup heavy whipping cream room temperature
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 3 ounces fresh raspberries, plus more for topping if desired

InstructionsPreparation:
  1. Remove cold ingredients (cream cheese, eggs, heavy cream) from the refrigerator. Do this at least 30 minutes before proceeding with the rest of the recipe.
  2. Prepare 12 silicone baking cups or use a cupcake tin fitted with foil liners.
  3. Preheat the oven to 350 F.
Making The Crust:
  1. Combine melted butter and sweetener in a mixing bowl, stirring together until the sweetener is dissolved. Add almond flour, stirring until the butter is absorbed and a dough is formed.


  2. Next

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